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Dreamy (Vegan!) Peppermint Patties

One of my biggest vices in college (aside from the obvious trifecta of beer, pizza and sleeping until noon) was sugar. More specifically, the sugar that made up York Peppermint Patties.
I’m not sure why they appealed to me so much, but there was always a bag of fun-sized minty goodness in my freezer. I’d grab one on my way out the door to lecture, when I got home from a long night of studying or just when I needed a pick-me-up. Those old commercials are true: when I bite into a York Peppermint Pattie, I got the sensation! WOO!
But then I graduated college and turned into something resembling a grown-up. With that maturity, I started reading food labels and focusing on a plant-based lifestyle. Suddenly, my York Peppermint Patties didn’t seem so sensational anymore. Seriously, here’s the ingredient list:


Corn syrup, milk fat, and invert sugar — not exactly health food, amirite? And what the hell is PGPR? Sorry, but that ish ain’t going in this Fit Bottomed Girl.
I still had a hankering for the chocolatey-minty goodness, though, so you can imagine my happiness when Angela from Oh She Glows posted a recipe on her website for homemade peppermint patties. Not just homemade peppermint patties — homemade vegan peppermint patties! Oh, hell yes.
Like Angela, my initial efforts making the recipe required some trial-and-error. You’ll see that Angela’s recipe calls for equal parts raw cashews and coconut oil; I found a different ratio. I also used less agave nectar and added just a splash of vanilla.
And you guys, when I bit into my peppermint patty, I got the sensation.
peppermint patties
Needless to say, I’m stoked to share this recipe with you for Sweet Tooth Week. Whip up a batch of these for your sweetheart — and then hide half of them somewhere where you can dig in, too. I won’t tell. I promise.

Vegan Peppermint Patties
Recipe type: Dessert
Cuisine: American
Serves: 12
This vegan Creamy Dreamy Peppermint Patties recipe is adapted from Oh She Glows.
  • ¾ cup raw cashews, soaked
  • ¼ cup coconut oil, melted
  • 1 tablespoon agave nectar (more, if desired)
  • 2 tablespoons almond milk
  • 1 teaspoon peppermint extract
  • ½ teaspoon vanilla
  • ¾ cup vegan dark chocolate chips or chopped dark chocolate (I used Enjoy Life)
  • ½ tablespoon coconut oil
  1. Place cashews in a bowl and cover with water. Soak overnight.
  2. Drain and rinse the cashews after soaking.
  3. Add the cashews, melted coconut oil, agave, milk, peppermint extract and vanilla into a high-speed blender. Blend on the highest speed until completely smooth. This can take a couple minutes.
  4. Line a cupcake pan with paper liners. Divide blended mixture evenly between the 12 liners. Freeze for 1 hour, or until firm to the touch.
  5. Melt the chocolate and coconut oil in a small pot over the lowest heat. Stir until all chips are melted. Allow the chocolate to cool slightly for a few minutes before dunking the patties.
  6. Remove the patties from the freezer. For a layered look, simply top the patties with 1 tablespoon of melted chocolate. To achieve a more "traditional" patty look, remove the frozen cashew mix and dunk into the melted chocolate with a fork before placing on parchment paper. Do this step as quickly as possible so the patties don't melt.
  7. Return the patties to the freezer, until the chocolate coating is firm (approximately 30 minutes). Store leftover patties in the freezer until ready to enjoy!
The recipe yields 12 full-sized candies, but if you have a mini-cupcake pan, you can make a "fun-sized" version as well!

Did you “get the sensation” as well? What candy satisfies your sweet tooth? —Susan

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